Hey guys, let's play the ABC game using culinary terms.
Here are the rules: The first person (me) comes up with a culinary term starting with the letter "A", the next person "B", the next "C" - and so on.
Give your term, but also give a short description of what your word is.
Let's Play!
"A"
Arborio Rice
Arborio Rice is used to make Risotto because this short and fat rice has an extremely high starch content. It is this high starch content that gives risotto its creamy texture.
"B"
[b]Blanch{/b]
To cook foods in boiling water for brief periods of time then plunge into ice bath to stop cooking; usually vegetables like asparagus or green beans to help keep the color vibrant.
"C"
C�tes du Rh�ne
The generic appellation given to red, white and ros� wines grown in an area covering 83,000 acres in France's Rh�ne Valley.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
Pam W
SE of Seattle
Teaching Your Child to Plan Meals and Cook
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"D"
Deglaze: Adding liquid (water, stock, wine) to a pan you have cooked meat in to dissolve/remove the bits of meat juices from the pan. Usually done so that you can use this flavor in a sauce.
"E"
Emulsify
To mix together 2 ingredients tht would not normally mix (like water and oil). This is done by slowly adding one ingredient into the other while rapidly whisking so that the droplets are evenly distributed together. A vinaigrette is an emulsion.
"F"
Fines Herbes
A mixture of finely chopped herbs, usually made up of chervil, chives, parsley, & tarragon. Fines Herbes are added near the end of the recipe and are not removed.
G
Garam Masala
A mix of Indian herbs and spices...best done personally to your taste. grind into curries and Eastern foods.
Hi I am back...but can't get in
Fay
H
Haricot Verts
French green beans; smaller, more slender and sweeter than the regular green bean. It is best to keep these beans slightly firm when cooked (as opposed to the Southern way of cooking large green beans to an almost mushy consistency).
I
Isinglass
form of gelatine made from fishes' air bladders; agar-agar.
Once used to preserve eggs in a barrel in the spring glut. They would keep for six months like this but were best used for baking
Sooner or later someone's gonna come in and challenge us Fay!
J
Julienne
To cut food (usually vegetables) into uniform, thin, matchstick-like pieces.
K
Kirsh or Kirshwasser
A clear brandy made from cherries. Contrary to most beliefs, it is not sweet.
J-- Julienne
Foods that have been cut into thin, matchstick strips.
opps didn't see the other posts :-)
L---
Langouste
The French word for "spiny LOBSTER."
Yea! Another participant - welcome Chef Angelia!
Mousse - A rich, airy dish that can be sweet or savory and served hot or cold.
N
Nouvelle Cuisine- New cooking, a lighter way of cooking French food.
Omelette-beaten eggs cooked in oil or butter with whatever combination of ingredients folded inside...usually then messed up with cheese...
Allright! Now we have this thing going -
PParboil - to partially cook something by boiling it in water so that it's cooking time when added to other ingredients will be evened out.
Q
Quiche- An open, savory custard tart.
Ricotta - soft cheese used with spinach often.
Edited by management for TOS violations
Tartare - Usually thinly chopped or sliced raw beefsteak chilled and served with an egg on top and seasonings.
Note: Not recommended for pork. lol
ugli - large hybrid citrus fruit that is a cross between a grapefruit, orange and tangerine
Vichyssoise - Cold potato soup made with cooked leeks and onions
Water Bath- Placing a baking pan in another pan with water to gently cook custards and mousses.
xiphias:-
Swordfish...best served seared quickly like Tuna steaks. Most delicate flavoured fish and one of my favourites.
Yuca a white, tuberous root used in many Latino and Caribbean countries. It also goes by the name od Casssaba root.
Can be cooked in any way a potato can be.
zabaglione:-
A wonderful desert made from eggs and Marsalla wine that used to be served freshly made in all the lovely Tratoria restaurants in London in the 1960's...before we had ever heard of calories or cholesterol! Oh happy days
abilskiver
This is a pan with indentations that you can put a bit of cake batter in and turn out a dozen or so of these cake bites at a time. Some like to but a bit of batter, then a bit of filling and then cover it with more batter.
Baste
Spoon liquid over meat (or fruit or veg) that's being baked or roasted, to keep it moist and give it a glaze.
C?
COOK
Cook it thoroughly!
D?
DEGLAZING
Adding a liquid (stock or wine is good) to a pan that meat's been cooked in so that the brown bits come off and add flavor to gravy or sauce.
Next: E
EVAPORATED
letting the water evaporate so that the liquid becomes thicker and richer.
Next: F
FLORENTINE
cooked using spinach
Next: G
GANACHE
a type of icing
Next: H
Infusion
This is a liquid that has the flavor of say, herbs or fruits after steeping them in it. The most common one is tea, but rose water is another example.
Next: J
J
Jelly - cooking clear fruit syrup till thickened to soft-boil stage.
next: K
K
Knead - fold and press bread dough
Next: L